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Not at all.. Some people even swirl their carboys to resuspend yeast that has drop out prematurely or to get hop pellets to settle.

Why would you say this when you clearly don't know much about it??? EU International shipping is approximately 70%-150% more expensive than that of domestic shipping. You can get 30 kg shipped from the UK to Italy for below 20 pund (32$). That's enough for 6-12 batches of 5 gal beer...

So did you brew this and what recipe did you end up using?`

I think a distinction between fruity esters (which is not always bad, but sometimes out of style and personal preference) and superior alcohols (which is almost always not enjoyable) should be made.. Anyway - I'd say expect some fruitiness and not completely clean ale. I doubt there's...

1. Falconers flight/Moteuka mild IPA (target: 5,5% ABV) 2. Chinook/Falconer flight Dark IPA (target: 6,2% ABV) Both vigorously hopped no. 1 with Falconers flight as primary aroma hop and no. 2 with Chinook. The goal is to have the Dark IPA taste as little as possible of dark grains - so...

Good choice - smaller beer means faster maturation and generally ease the process..

I frequently order from here even though there are plenty of online domestic HBS this is cheaper and the ingredients are generally fresher.. http://www.themaltmiller.co.uk/index.php?_a=viewCat&catId=8 As you see you'll have to pay a little for shipping this way so doing big orders is...

For an american brown ale I'd add hops with even more american character - ala. chinook, simcoe, colombus.. I wouldn't want it to end up a "brown american pale ale.." Mikkellers Jackie Brown is by far the best example I've tasted of an American Brown Ale..

I frequently brew 2.5 gal batches. Its easy - just scale down linearly! You may want to split yeast-packets in clean (if not sterile) conditions, but other than that you're good.

Thanks for all replies! I'll try pre-boiling and adding gypsum to my water when I brew next time + keeping pH favorable as usual.

Samme here! - Notty is definitely not as all as prone to this as US-05. Although I have gotten a hint of yeast-peach with notty as well when fermented very low..

My batch of US-05 fermented in the lower 60's were also quite peachy.. Drinkable but peachy. It didn't fade notably with time (3,5 months now..) I recently used US-05 again at 66-71 F not getting any peachyness..

I have access to a ph-meter. But wait, so you use pickling lime to reduce alkalinity through precipitation, and then you adjust the ph to 5.4-5.5 BEFORE starting the mash? (In my modest experience mash ph often gets to this level even with my 7.6-7.6 ph water after 5-10 min) But no...

I recently made a thread on improving my brewing water and today I got the missing ions from my local water supplier. Here's my thread I've started looking into brewing water after many of my IPAs had a bit of muddy/harsh bitterness to them (kind of lingering but astringent hoppy/tart...

Yep - that surprised me quite a bit. I think proportionally a larger part of the EU is farmed intensively. Belgium have insipid beers as well - think Stella and various commercial Krieks :off: I'd trade my local beer supply of northern European Beers for a good American bottle shop any...

Thanks a lot!

Thanks a lot! :mug: - I'll ask my water supplier very politely for info on the "brew-relevant" ions you've listed and post in the brew science subcategory. Just for the record - I'm from Denmark. These numbers are derived directly from the public water-supplier - they're most definitely not...

I recently got around to start looking into brewing water after many of my IPAs had a bit of muddy/harsh bitterness to them (kind of lingering but astringent hoppy/tart taste). Additionally, although not bad beers many of them where a tad similar even though made after completely different...

Hmm - Of course there's some yeast in suspension when you transfer to secondary which then settles out when cold crashing - Otherwise why on earth would you bother to do any of the procedures?!

I depends on many factors: Sanitation (good increases shelf life), ABV (high increases shelf life), Style (some styles are meant to be lagered), Storage conditions (low temps will increase shelf life) Personal preference (some like fresher less mellow tasting beers).. If you do...